Sunday, March 19, 2017

Pineapple Pudding

Pineapple has an ability to improve respiratory health, digestion, cures cold and coughs and helps in weigh loss too. Boosts immunity and improves blood circulation. Pineapple can be consumed fresh, cooked, juiced or preserved. Flesh and juice of the pineapple are used in Cuisines around the world.
Chunks of pineapple are used in desserts such as fruit salads, puddings, cakes and also in savory dishes like pizza toppings.

Today for day 3, week 3 of BM 74, am here with a yummy desert " Pineapple Pudding", under the the theme " Are you pudding me?"


Pineapple chunks 1 cup / Pineapple puree 1/2 cup
Sugar 2/3 cup
Lime juice 1 spoon
Eggs 2


If you are using pineapple chunks, blend it to smooth puree.
In a sauce pan add the puree and sugar.
Cook on low to medium flame till sugar dissolves completely  and the mixture becomes 1/3 quantity.
Let it cool completely.
Now add eggs and beat nicely.
In a bowl ( steel vessel) add the mixture.
Heat presser cooker with water, place the bowl in it.
Water should cover 3/4 of the bowl.
Close with lid, do not place the whistle.
Cook for 45 minutes on low to medium flame.
Let the mixture cool down a bit before transferring it to serving plate.
Loosen the sides with a knife then  place  a plate on a bowl and flip it over 
Chill before serving.
Can be served warm too. 

Check to see what my fellow bloggers are cooking for BM 74.

Saturday, March 18, 2017

Blueberry Chia Pudding

Chia seeds have become one of my favorite ingredients, I add them in smoothies, puddings, oatmeal, cookies and fruit Popsicles too. Chia seeds are full of fiber, Omega-3 fatty acids, protein, carbohydrates and calcium. On the other hand Blueberries are the most nutrient dense berries which contains Fiber, Vitamin C and K. 

Blueberries and Chia seeds make a great combination to make smoothies or puddings. Today I am here with a great pudding recipe with these 2 Ingredients, which is perfect as  a breakfast, dessert or snack. I have used fresh banana and blueberries for the recipe but, it would taste best if you use frozen berries and banana for the recipe. You can use honey or sugar instead of dates for the sweetness. 

This recipe goes to the 3rd week, day 2 of BM 74 under the theme " Are you Pudding me?"


Blueberries 1 cup
Banana 1 small
Chia seeds 1/2 cup
Dates 5 
Almond Milk 1 cup


Add all the ingredients except Chia seeds into blender.
Blend until smooth.
Transfer into a bowl and add chia seeds.
Mix well and refrigerate for 2-3 hours.
Garnish with chopped almonds and blueberries.

Check to see what my fellow bloggers are cooking for BM 74.

Friday, March 17, 2017

Mango Sago Pudding

Mango sago pudding is made with cooked sago and fresh mangoes. Mangoes are soon going to be in market and this is a great dessert for your friends and family. I have used canned mango pulp here, but if you find fresh mangoes please go ahead and use them. I am not adding any sugar to this recipe as the sweetness from condensed milk is just perfect for it. If you like to add more sweetness add 2-3 spoons sugar or 2 spoons honey.

Today we are starting with 3rd week of Blogging marathon # 74. My theme for this week is "Are you pudding me?"  Here goes the recipe for simple yet delicious Mango Sago pudding....


Mango pulp  1 cup
Sago / Sabudhana / Tapioca 1 cup
Milk 1/2 cup
Condensed milk 1/2 cup
Crushed almonds to garnish


Wash and soak sago for 1 -2 hrs.
Add 1/2 cup more  water  and presser cook for 1 whistle. 
Let cool down completely to drain the water.
In a blender add condensed milk, milk and mango pulp.
Blend until smooth.
Now add this mixture to the cooked sago and mix well.
Refrigerate for 3-4 hrs to chill.
Garnish with crushed almonds or any other dry fruits and serve.

Check to see what my fellow bloggers are cooking for BM 74

Sunday, March 5, 2017

Chili Garlic Sauce

Chili Garlic sauce is a dip / seasoning sauce usually found in Thai / Chinese Restaurants / Stores. 
Chili Garlic sauce is a spicy and tempting blend if coarsely ground chilies and garlic. Adding little sugar to this recipe will reduce little heat from the chilies and gives a unique flavor to the sauce. Here goes the recipe....

Blogging Marathon 74
Week 1 , Day 3
Theme: Sauces / Preserves


Dry red chilies 15
Garlic cloves 3
White vinegar / Rice wine vinegar 2 spoons
Salt to taste
Sugar 1/2 spoon
Water 1 cup


Boil water.
Soak the whole dry red chilies in boiled hot water.
Cover and let rest for 30 minutes.
Drain water, using wooden spoon or any other spoon press the chilies gently to remove the excess water.

Let rest for another 5 - 10 minute.
Now remove the stems of the chilies if any.
Transfer the chilies, peeled garlic, salt, sugar  and vinegar into blender.
Blend coarsely.
Transfer to air tight container and refrigerate for up to 1 month.

Check to see what my fellow bloggers are cooking BM 74.

Saturday, March 4, 2017

Green Chutney

Green chutney is a  cilantro and mint based spread or dip which  can be prepared in just few minutes. It is made with fresh cilantro and mint leaves and can be preserved for a month or so in refrigerator. Green chutney can use used as a spread on sandwiches or dip for savory snacks like samosa, pakoda or topping for any chaat dishes like dahi poori, sev poori etc....

Blogging Marathon # 74
Week 1, day 2
Theme: Sauces / Preserves


Cilantro / Fresh Coriander leaves 2 cups
Mint leaves 3/4 cup
Roasted chana dal / putnalu 1/3 cup
Green chili 6
Garlic cloves 4
Salt to taste
Lime / lemon juice 4 spoons


Thoroughly wash cilantro  and mint leaves.
Add all the ingredients into blender.
Blend everything together until smooth.
Add few spoons water to make smooth paste.
Remove and transfer to air tight container.
Store in refrigerator for later use.

Check to see what my fellow bloggers are cooking for BM 74.

Friday, March 3, 2017

Apple Sauce

An apple a day keeps the doctor away. You might have heard about this English proverb. Not only apple infact , consuming fresh fruits daily keep us more healthy and fit. As we are talking about apples lets make apple sauce today.  Apple sauce is made with fresh apples. Nothing beats  the taste and that freshness of any home made sauces. Apple sauce is one of them.  Just peel, cut, season and cook. You can add maple syrup or honey instead of sugar. Vanilla extract is also completely optional. 

Since apples are more in pectin,  apple sauce is a home made remedy to combat diarrhea. It is a component of the regimen devised to help children with diarrhea and stomach problems. Here goes the recipe for Apple Sauce.....

Blogging Marathon # 74Week 1 , Day 1Theme: Sauces and Preserves.


Large apples 4
Sugar 1/4 cup
Ground Cinnamon 1/2 spoon
Vanilla extract 1/2 spoon ( optional)


Preheat oven on 350 Degrees F.
Wash and peel the skin of apples.
Cut into small chunks.
In a greased baking tray add apple chunks, sugar, ground cinnamon and vanilla extract.
Mix well and bake for 45 minutes.
Remove mash well using fork or potato masher.
Store in air tight container and refrigerate.


If you do not have oven, add all the ingredients in presser cooker and cook for 2 whistles.
Switch off stove and let it rest for 10 minutes.
Remove lid and mash it.

Check to see what my fellow bloggers are cooking for BM 74.

Sunday, February 26, 2017

Garam Masala Powder

Kalpasi / Black stone flower / Patthar ka phool / Dagad phool is a spice used in Indian Cuisine. Typically used in meat dishes or Biryani, it is also used in some vegetable dishes too. Kalpasi as such does not have any particular shape, it is curly like dried flower that is very light in weight.

For day 3, under the theme " Ingredients through mail", I have got this rare spice Kalpasi from RAJINI (   I have never used Kalpasi as such in any of my dishes. I usually read the ingredients which are listed  in any of  the store bought Masala's. Long back I have seen this word Kalpasi in one of the Garam Masala packet (don't remember which brand it was ). But I knew exactly what I had to prepare with the ingredient I got from Rajini. I rarely prepare Garam Masala powder at home. This time as I made it at home, have used in couple of non veg dishes  and it really  made a different. Fresh flavor of the spices and the taste too. So here goes the recipe for fresh and home made Garam Masala Powder......


Kalpasi / Black stone flower 2
Cinnamon  1 inch stick
Cloves 3
Green Cardamom 3
Black Cardamom 1
Black pepper 1/2 spoon
Cumin seeds 1/2 spoon
Coriander seeds 1 1/2 spoon
Dry red Chili 4
Fennel seeds 1 spoon
Bay leaf 1


Dry roast all the ingredients in a pan.
Roast them on low to medium flame for about 4-5 minutes.
Now transfer the whole spices into another place to cool completely.
Add everything in a blender and make it a fine powder.
Store in any air tight container.

Check to see what my fellow blogger are cooking for BM 73